• Cooking Time: 20
  • Servings: 4
  • Preparation Time: 20


Unlike typical American potato salad, this one contains no mayonnaise, making it safer for serving at outdoor events during the heat of summer. To add color to the plate, serve a mound of the salad atop a thin tomato slice.


  • ½ cup Roast Lemon Vinaigrette
  • 2 pounds unpeeled new potatoes, scrubbed
  • ½ cup chopped fine green onions, including green tops
  • 2 Tablespoons minced garlic
  • ¼ cup chopped fine Chives
  • ¼ cup Bacon Bits


  • Prepare the vinaigrette; set aside to allow the flavors to blend.
  • Cook the potatoes in salted boiling water until just tender, about 15 to 18 minutes. Drain and rinse with cool water, then drain again. Let cool to the touch.
  • Cut the potatoes into halves, if very small leave whole; transfer them to a medium bowl.
  • Add the green onions, garlic, chives & bacon bits; toss gently.
  • Whisk the dressing; add it to the salad and toss again. Use a slotted spoon to strain the salad for serving.
  • This salad will keep for up to 2 days in a tightly closed container in the refrigerator. Bring to room temp, before serving.

Categories: Potato  Potato  Salad  Stove 
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